How to cook soft, white-rind cheeses

Information for soft, white-rind cheeses in our free cooking ingredients collection.

Soft, white-rind cheeses

Soft, white-rind cheeses are descendents of natural-rind cheeses, in which gray, green, and even red molds are allowed to grow on the surface of the cheese as it ripens. Most North American cheese consumers are put off by the colored mold growth, so the colorful natural-rind cheeses are nearly impossible to obtain outside of France.

Soft, white-rind cheeses are readily available, however. Instead of allowing natural mold growth, these cheeses are sprayed with white mold spores that seal the outside while allowing the interior of the cheese to maintain a soft, butter-like consistency at maturity. These cheeses garner their characteristic flavor from bacteria that grow on the outside and move inward. The result is a rich, creamy texture and full flavor. These cheeses often have fewer calories than hard cheeses.

Soft, white-rind cheeses include:

Brie - A cheese originating in northern France, Brie is often sold in wedges and has a tangy, buttery flavor.

Camembert - Also originating in northern France, Camembert has a velvety texture and a soft, light-yellow interior. Camembert is often wrapped in foil and sold in wooden boxes.

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